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autoimmune paleo tacos – low/no starch

These simple crunchy (corn-free) taco shells are super easy to make. I fill them with seasoned grass-fed beef, wilted cabbage, pickled onions or kraut, and avocado, always avocado. This recipe was featured in my first low starch cookbook called “Pure and Simple Paleo” which I am in the process of rewriting to be an even more phenomenal and delicious healing foods cookbook! Now that I have healed my gut, my outlook on gut healing recipes has evolved, and I felt like the book needed a tune-up. Stay tuned… ♥ And until then, let’s eat some autoimmune paleo approved tacos!!

If you don’t have coconut wraps on hand, feel free to turn this recipe into a taco salad! See photo below for the taco salad version.

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Autoimmune Paleo Tacos

Super satisfying AIP Paleo tacos in a crispy crunchy taco shell. Ready from start to finish in under 20 minutes!

Course
gluten free, paleo

Cuisine
Mexican, Paleo

Prep Time10minutes

Cook Time10minutes

Total Time20minutes

Servings4people (4 mini tacos each)

Ingredients

AIP Paleo Taco Meat

1poundgrass fed ground beef or bison

1 1/2teaspoonsdried oregano

1Tablespoondried minced onionor 1/4 cup minced fresh onion

1 1/2teaspoonscuminomit for AIP

1Tablespooncoconut aminos

pinchsea salt

1Tablespoonoil for cooking

Taco Ingredients

4Paleo coconut wrapsor use cabbage or lettuce leaves

2cupsshredded cabbage

1Tablespoonlime juice

1teaspoonhoneyoptional

1avocado

1/2cuppickled onionsor sauerkraut

1/4cupcilantro

Instructions

AIP Paleo Taco Meat

Heat up a medium sauté pan over medium high heat, add in a little cooking oil. When oil is hot add in the ground beef.

Add in garlic, spices (and coconut aminos).

As the beef cooks, break it up into smaller pieces using a spatula.

Cooking time will be around 10 minutes, or until meat is no longer pink.

Paleo Taco Instructions

To make mini starch-free paleo taco shells as pictured I cut the large size coconut wrap into 4 squares, broil about 30 seconds, remove from oven, then fold over and rest the taco shell with something 3/4” wide to keep the taco shell shape, until they cool and crisp up. Best enjoyed with 30 minutes of making.

Fill taco shells with cooked seasoned meat, shredded cabbage, sliced avocado, pickled onions, fresh cilantro, and any other toppings you desire. Or serve as a taco salad with crispy coconut wraps on top to take the place of regular tortilla chips. Or skip the coconut wraps and use cabbage leaves or lettuce leaves to make "tacos".

Recipe Notes

For AIP: in place of cumin you can add in 1/2 teaspoon turmeric and 1 teaspoon dried minced garlic.

Link to the type of coconut wraps I use. I have always used a brand called "Paleo Wraps", but looks like that brand is not currently available online, here are some other very similar brands. Order Coconut Wraps here.

In place of shredded cabbage you can use shredded green leaf or ice berg lettuce. If using a lettuce you can omit lime juice and skip "wilted cabbage" directions.

Photo below is a version of the taco salad I make when I don’t have coconut wraps on hand. I love to serve my Paleo Green Goddess Dressing with this taco recipe too.